
6 weeks into Meatless Mondays……..are you still hanging in there?? Meatless Monday’s have actually become second nature to me and writing my Monday blogs helps me to prepare for my meatless feast. I tend to overcook on Monday and so I end up eating vegetarian all day Tuesday as well! I’m not complaining! Especially around this time of year, I gravitate towards more vegetables anyhow. So…let’s get on with a delicious meatless recipe using one of my favorite ingredients, Quinoa!
Southwestern Quinoa
This recipe has the right amount of heat and great texture! Quinoa is truly a nutritional powerhouse, containing potassium, magnesium, folate, fiber and a balance of essential amino acids making it an unusually complete protein source among plant foods! Best of all, this super grain is Gluten Free!! Yippeee!
Ingredients
1/2 poblano pepper
1/2 red bell pepper
1 small crookneck squash
4 large garlic cloves
1 cup boiling water
6 sun-dried tomatoes
1 cup quinoa
2 cups vegetable broth
1/2 to 1 teaspoon chili powder
1/4 teaspoon ground cumin
1/2 teaspoon oregano
2 tbsp extra-virgin olive oil
1/2 cup finely sliced green onions
1 cup cooked blacked beans, drained and rinsed
1/2 cup minced cilantro leaves
1/8 teaspoon salt
1 freshly ground black pepper
1/4 cup pine nuts, toasted
Enjoy!